4 oz. Baker's German sweet chocolate
5 tbsp. butter
3 oz. cream cheese
1 c. sugar
3 eggs
1/2 c. plus 1 tbsp. unsifted flour
1 1/2 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. nuts, chopped
1/4 tsp. almond extract

Melt chocolate in 3 tablespoons of butter over a very low heat stirring constantly; set aside. Cream remaining butter and cream cheese until smooth. Gradually add 1/4 cup sugar, creaming until light and fluffy. Stir in egg, 1 tablespoon flour and 1/2 teaspoon vanilla until blended; set aside. Beat remaining eggs until light in color. Gradually add the remaining sugar, beating until thickened. Fold in baking powder, salt and remaining 1/2 cup flour. Blend in cooled chocolate mixture; stir in nuts, almond extract and remaining 1 teaspoon vanilla. Spread all but 1 cup of chocolate mixture into a 9 inch greased pan. Pour cheese mixture on top; drop measured chocolate batter from tablespoon to the cheese mixture. Swirl the mixtures together just to marble. Bake at 350 degrees for 35-40 minutes; cool. Cut into squares, cover and store in refrigerator. Makes about 20.